Vegetarian Roasted Eel

Indulge in the rich, smoky flavors of “Vegetarian Roasted Eel,” a plant-based twist on the Japanese classic that’s sure to impress. This innovative recipe swaps traditional eel for juicy, roasted eggplant, masterfully transformed to mimic the tender texture and umami-packed taste of unagi. A savory glaze made from soy sauce, sake, mirin, and toasted sesame oil caramelizes beautifully under the broiler, giving the eggplant a lacquered, flavorful finish. Topped with toasted sesame seeds and fresh scallions, this dish is as visually stunning as it is delicious. Perfect served over steamed rice or paired with sushi rice for a true Japanese-inspired meal, this recipe showcases how simple ingredients can create an unforgettable dining experience.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large eggplant
• 4 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon white sesame seeds
• 2 tablespoons sliced scallions

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplant in half lengthwise, then into quarters, creating long pieces that resemble eel fillets. Place the pieces skin-side down on the prepared baking sheet.

Step 3

Brush the eggplant pieces with vegetable oil to ensure even roasting. Place in the oven and roast for about 20 minutes, or until the eggplant is tender and slightly charred at the edges.

Step 4

In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, and toasted sesame oil. Bring the mixture to a simmer and stir until the sugar is completely dissolved. Allow it to simmer for about 5 minutes to thicken into a glaze.

Step 5

Remove the roasted eggplant from the oven and switch the oven setting to broil.

Step 6

Generously brush the eggplant with the prepared glaze, ensuring all sides are well-coated. Return it to the oven and broil for an additional 5-7 minutes, or until the glaze bubbles and caramelizes.

Step 7

Remove the eggplant from the oven and let cool slightly.

Step 8

Sprinkle the roasted eggplant with white sesame seeds and sliced scallions before serving. Pair it with steamed rice or sushi rice for an authentic experience.

Nutrition Facts

Serving size	(660.6g)

Amount per serving	% Daily Value*
Calories	768.2

Total Fat 45.8g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2318.9mg	0%
Total Carbohydrate 76.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 55.8g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 142.3mg	0%
Iron 3.1mg	0%
Potassium 1523.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 6.8%

Carbs: 39.6%